These cookies have a "cake like" texture so they honestly taste just like a red velvet cupcake, except they're in cookie form! Which means a) a higher frosting to "cupcake" ratio; and b) less calories per serving. :) The cream cheese frosting is very soft and creamy and stays that way ie. a crust does not form.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Baking, Cookie
Servings: 20- 24
Calories: 206cal
Author: Nagi | RecipeTin Eats
Ingredients
Cookies
1/2cupunsalted butter, softened (110g / 3 3/4 oz)
1tspvanilla bean paste(or extract/essence)
1cupcaster sugar(220g / 7 3/4 oz)
2eggs, at room temperature
1/4cupsour cream or plain yogurt(full fat)
2tbspcocoa powder
3/4tbspred food colouring
2cupsplain white flour(250g / 9 oz)
1tspbaking powder
Cream Cheese Frosting
6tbspunsalted butter, softened (75g / 2 1/2 oz)
5 oz / 150g cream cheese, softened
1tspvanilla bean paste(or extract/essence)
2 1/4cupspowdered(icing) sugar (225g / 7 1/2 oz)
Decoration
Red sprinkles(optional)
Instructions
Cookies
Preheat oven to 180C/350F.
Line two cookie sheets with baking (parchment) paper. I streak the tray with a bit of butter to make the paper stay in place.
Use a mixer or handheld beater to cream the butter, vanilla extract and sugar until light and fluffy - around 3 minutes on high.
Add the eggs, sour cream, cocoa powder and red food colour and mix until combined.
Add the flour and baking powder and mix until just combined.
Drop heaped tablespoons of batter onto the baking tray, spacing them out around 1 inch / 2.5cm from each other and the edge of the tray.
Bake for 8 to 10 minutes until the top springs back when touched.
Allow to cool for 5 minutes on the tray before transferring to a wire rack.
Top with cream cheese frosting and red sprinkles, if using.
Cream Cheese Frosting
Beat the ingredients together until fluffy and smooth - around 5 minutes on high.
Notes
1. Storage - because the frosting has cream cheese and butter in it, I store these in an airtight container in the fridge. But they must be brought back to room temperature before serving!2. Recipe slightly adapted from Frosted Red Velvet Cakes by My Name Is Yeh.3. Nutrition is per cookie. I accept no responsibility for how many you eat!